Meal Planner

Pan-seared chicken noodle salad


Preparation time: 35 minutes

Cooking time: 25 minutes


Serves: 4 people

  • 4 - SuperValu Fresh Chicken Fillets
    butterfly cut
  • 2 tbsp SuperValu Fresh Coriander
  • 1 - SuperValu Lemon
    juiced and zested
  • 100 ml SuperValu Olive Oil
Spiced noodle salad
  • 1 - Red Pepper
  • 1 tbsp Rice Vinegar
  • 1 - SuperValu Cooked Noodles
  • 1 - SuperValu Courgette
  • 0 bunch SuperValu Mixed Salad Leaves
  • 1 tbsp SuperValu Sunflower Oil
  • 2 tbsp SuperValu Sweet Chilli Jam
  • 0 - SuperValu Whole Black Peppercorns


  1. Pour the oil into a glass bowl and add the lemon juice and zest. Add the chicken and sprinkle with the chopped coriander. Allow to marinade for 30 minutes if possible.
  2. Meanwhile prepare the noodle salad. Blanch and refresh the noodles. Preheat a wok, and drizzle 1 tablespoon of sunfl ower oil, add the vegetables and stir-fry for 2 to 3 minutes until warmed and softened slightly but still retaining their colour and slightly crisp. Season with salt and pepper. Allow the vegetable mixture to cool down completely.
  3. Mix the vegetables into the blanched and refreshed noodles. Stir in the chilli jam and rice vinegar and season to taste.
  4. Place a griddle pan over a medium heat and add the marinated chicken fi llets, cook for 6 – 8 minutes each side, depending on thickness. Allow to rest before slicing.
  5. To serve, divide the noodle salad between four plates and add the sliced chicken on top. Sprinkle with some fresh coriander if desired. Serve immediately with salad leaves.

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